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How to make Traditional Pork & Herb Sausage Rolls

How to make Traditional Pork & Herb Sausage Rolls

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

  1. Pre heat the oven to 180°C fan assisted (gas mark 4) or 200°C without a fan 
  2. Soften the shallots in the butter over a low heat then set aside to cool
  3. Mix together thoroughly the sausage meat, breadcrumbs & shallot with the pepper
  4. Roll the pastry out to approximately 5mm thick into a 6 rectangles
  5. Brush the edges of the pastry with the egg wash then pipe the filling lengthways just past the centre of the pastry
  6. Carefully fold the pastry to fully cover the sausage meat then gently crimp the edges with the back of a fork
  7. Egg wash the pastry & chill for 30 minutes before baking
  8. Bake in centre of the oven for 35-40 minutes until fully cooked with a core temperature of minimum 65°C
  9. Leave to cool a little & serve with spiced tomato chutney & a chilled cider or freshly pressed apple juice
  • The Ingredients
  • 450g Nidderdale sausage meat
  • 4 banana shallots finely chopped
  • Knob of unsalted butter
  • Freshly ground black pepper to taste
  • Handful fresh parsley roughly chopped
  • 50g fresh bread crumbs
  • 500g ready made puff pastry
  • 1 egg (yolk only)

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